Sea Perch on a Bed of Risotto With a Morel Sauce

READY IN: 45mins




  • Risotto.
  • Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
  • Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
  • In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
  • Sauce.
  • Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
  • Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
  • Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
  • Sea Perch.
  • Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
  • To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.